Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Thursday, January 29, 2009

French bread, topped with a creamy white sauce with Parmesan and Swiss cheeses and tossed with shrimp and crab, baked and then finished with a sprinkle of pepper jack cheese.

Seafood Appetizer Bread with Crab and Shrimp

This is just a bit of a different take on my Beefy Pizza Bread by bringing in some seafood elements with the use of crab and shrimp. Now if you have access to fresh shrimp and crab, absolutely use those, but I wrote the recipe with canned seafood to make it more accessible to everybody. I decided this one needed a creamy base to it though, so the sauce is much different from the pizza bread. This would be an unexpected and delicious surprise for any party menu, so include it on your menu and watch it disappear! If you were a fan of the crab bread at the now gone Catch of the Day restaurant, I think I've come pretty close with my version. Be sure to check that out too!

Grab a loaf of some crusty French bread and slice it in half lengthwise. Lay the bread on two sheets of aluminum foil on top of a baking sheet and set that aside for now.

Let's get started on the sauce by melting some butter in a skillet.

Once that is melted and hot, add in the flour.

And stir all that together. Basically we are making a very blond roux - or a bechamel sauce, really. Cook that, stirring constantly, until the lumps are gone and the flour is smooth.

Here you are gonna add in the warm milk, but seeing as I didn't happen to have a sous chef handy and I needed to add the milk, while constantly stirring, while taking a picture, well the picture of the "pouring in process" had to be sacrificed. What you'll do is slowly pour in the milk with one hand while vigorously whisking it in with the other hand ...

... until you have a nice, creamy and smooth sauce.

Season with the salt and pepper...

...and add the Parmesan and Swiss cheese...

...stirring that in until the cheese is melted.

Now, we'll temper the egg before adding it into the sauce by taking about a tablespoon of the sauce, and adding it into a separate bowl containing one beaten egg yolk.

Quickly beat the egg and sauce together...

...and transfer the yolk to the skillet with the sauce.

Add 2 tablespoons of butter to the skillet. Land O' Lakes, of course. Stir that until the butter melts.

Remove the skillet from the heat, add the shrimp and crab (don't you love that 70s colander - told y'all I had some old stuff) to the skillet...

Now you tell me... what is not to love about this dish so far?

Gently fold the seafood in and mix it together. Add the parsley.

Spoon that loveliness on top of the split bread halves.

Now bring the edges of the foil up around the bread so only the top is exposed. This step keeps the topping warm while warming up the bread but prevents the bread from getting overly crisp. We're gonna crisp that up in just a bit during another step. Bake at 350 degrees for about 15 minutes.

Remove from the oven, open up the foil, sprinkle the top of the bread with shredded pepper jack cheese and return to the oven to bake for about 10 more minutes or until bread is crisp and cheese is melted.

Remove from the oven and let the bread rest for about 5 minutes before slicing.

Cut into slices, garnish with green onion if desired, and place on a serving platter.

Now that's some good lookin' bread.

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Preheat the oven to 350 degrees F. Split the French bread in half lengthwise. Set aside. Drain the crabmeat and shrimp; set aside. Warm the milk in the microwave for about 1 minute and set it aside. Melt 2 tablespoons of butter in a medium skillet. Stir in the flour until well blended and continue cooking over medium heat, whisking constantly, for about 3 minutes.

Begin to incorporate the warm milk into the flour mixture a little at a time, until all of it is incorporated, vigorously whisking to prevent lumps from forming. Reduce heat to simmer and cook until mixture is thick and creamy. Add the salt, pepper, Parmesan and Swiss cheeses; stir well until cheeses are melted.

Beat the egg yolk in separate small bowl; remove a tablespoon of sauce from the skillet and add to the beaten egg, immediately stirring them together until well blended. Add that mixture back into the sauce and add the last 2 tablespoons of butter. Cook and stir on low for 1 minute; remove from the heat, add the parsley and gently fold in the crabmeat and shrimp. Can also add the green onion here if you prefer rather than using it as a garnish.

Place two sheets of aluminum foil on a baking sheet. Spread the crab and shrimp mixture evenly on both sides of the bread and place each on a piece of the aluminum foil, cupping the foil up around the bread. Bake at 350 degrees F for 15 to 20 minutes until bread is warmed through. Remove the bread and fold down the aluminum foil to expose the bread. Sprinkle the top with the pepper jack cheese and return to the oven for an additional 8 to 10 minutes or until cheese is melted and bread is crisp.

Remove and let rest for 5 minutes. Sprinkle with green onion if desired, cut each half into serving slices, and arrange on a platter.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Beefy Pizza Bread

Another great party food! Arrange slices on a platter and watch 'em fly off at your next football party or other gathering. Look at all that gooey deliciousness on that platter. French bread, topped with a mixture of ground beef, onion and green bell pepper, that has Parmesan cheese, Italian seasonings, and pizza sauce stirred in to it. Bake it, top it with slices of Mozzarella, return it to the oven just long enough to melt, then slice and serve.

Tuesday, January 27, 2009

Bacon and Egg Pasta - Southernized Spaghetti alla Carbonara. A simple combination of bacon, country ham or andouille sausage and pasta with cheese, this is a wonderful main dish meal, or even a late night snack!

Bacon and Egg Pasta

Although we have southernized this by suggesting the use of country ham, bacon or andouille sausage in place of the traditional pancetta, yes, I understand that this is not a "southern" dish. Nonetheless, I absolutely love it and prepare it on occasion for that very reason. This is just enough for two pretty hungry adults, though to be honest, I can pretty much finish it off all by myself, if not in one sitting, at least over the course of a couple of days. Hey, don't judge. The Cajun isn't huge on pasta dishes, well... unless they are covered in meat sauce, so usually this is reserved for just me around my house.

Monday, January 26, 2009

Mixed Bean Soup

I had a couple of 1-pound packages of Hayes Star Brand bean soup mix in my pantry that came with a food box, and to be honest, I had never been much fond of the mixed beans soup mixes. Just too many different beans going on for me and I'm never quite sure how to season them.

Parmesan Garlic Toast

This is based on a garlic bread butter blend that I've been using for years, with the addition of Parmesan cheese. The blend is fantastic all on its own, but the Parmesan just gives it a little extra zip.

Here's what you'll need: unsalted butter, garlic powder, onion powder, seasoned salt, minced onion, parsley and freshly grated Parmesan cheese. The amounts listed are for a full sized (1-pound) loaf of French bread, but it's very easily adaptable for smaller amounts, or make the full recipe and any leftover blend may be stored in the refrigerator to use later, or frozen.

Preheat oven to 350 degrees F. Place the butter and half of the Parmesan cheese in a small bowl and add all of the seasonings. I like a little Cajun seasoning thrown in - totally optional, of course.

Mix together well.

Halve the bread lengthwise or cut into 1-inch slices and smear the butter mixture all over one side of the bread.

Place on a baking sheet and in the preheated oven for about 5 minutes, or until butter has melted and bread is warmed through.

Remove the bread from the oven and sprinkle tops with the remaining Parmesan cheese.

Return to the oven until cheese is melted. May also place bread under the broiler to finish.

1 pound loaf of French bread, or your choice of bread, cut into slices

Instructions

Preheat oven to 350 degrees F. Place the butter and half of the Parmesan cheese in a small bowl and add all of the seasonings. Mix together well. Halve the bread lengthwise or cut into 1-inch slices and smear the butter mixture all over one side of the bread. Place on a baking sheet in the preheated oven for about 5 minutes, or until butter has melted and bread is warmed through. Remove the bread from the oven and sprinkle tops with the remaining Parmesan cheese; return to the oven just until cheese is melted.

Tip: May also place bread under the broiler after topping with the Parmesan cheese, at least 5 to 6 inches from the element, but only long enough for the top to brown, checking it every few seconds. DO NOT LEAVE IT UNATTENDED!

Cook's Notes: Soften butter to room temperature only. Do not melt. Since it is easier to control salt, I most often use unsalted butter in my cooking. If you use a salted butter, keep in mind other sources of sodium, such as the cheese, seasoned salt and Ranch dressing mix, if using, to avoid oversalting.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Just wanted to plug in my monthly reminder about the Angel Food Ministries program because the deadline for February ordering is coming up here quickly. Some host sites you have to go to in person to order, others have online ordering. Check the website for a host site near you to find out how and when to order.

For the host site in my area the last day for online ordering is February 15th.

You can purchase multiples of the basic box of course, and there is also a Senior basic box that is made of home-style frozen meals, perfect for an elderly parent or neighbor. If you purchase at least one of those two basic boxes, you may then order some of the specials.

For February there are 6 other specials that you can order, including a fruit and veggie box, a tangerine box, a sides and fixin's box, a fajita box, a steak box and a mixed meat box. The full February menu is posted below so check it out for the specifics on all the specials.

Angel Food Ministries is for everyone. You don't have to meet any eligibility requirements, it's not charity, or welfare, or a government assistance program or anything like that.

It is most like a food co-op - a large group of people purchasing together at a discounted price.

It has really been a blessing for our family in these tough economic times, but if you're blessed enough not to need any help with your grocery budget, I'll bet you know someone who could use some help. Why not order one or more of the basic boxes to provide to families that you know of who are in need? It's a great way to tithe from your blessings, give back to someone in need, or simply pay it forward. I'll bet whoever you help with one will be grateful that you thought of them.

I was hungred and ye gave me meat: I was thirsty, and ye gave me drink: I was a stranger, and ye took me in. Naked and ye clothed me: I was sick, and ye visited me: I was in prison, and ye came unto me.... Verily I say unto you, inasmuch as ye have done it unto one of the least of these my brethren, ye have done it unto me.(Matt. 25:35-40)

February 2009 Angel Food Ministries Menu

REGULAR BOX $30Balanced nutrition and variety with enough food to feed a family of four for a week.

Ten perfectly seasoned, nutritionally balanced, fully cooked meals—just heat and serve. Each meal has been developed with the dietary needs of senior citizens in mind, and contains 3 oz. of protein, a starch & two vegetables or fruit.

Sunday, January 25, 2009

A classic New Orleans Italian sandwich with layers of meat and cheese buried in a thick, dense bread and dressed with olive salad loaded, with olive oil.

New Orleans Style Muffuletta

If you don't like a lot of cold cuts, olives, or olive oil, but especially if you don't like olives, you'll want to skip this post, because the olive salad is the real star of the New Orleans Muffuletta. By the way - there are many ways to say muffuletta - even around here there are predominately two, "muff-uh-LEHT-tuh" or "moof-fuh-LEHT-tuh."

Crispy Southern Fried Hot Wings

Adding to the repertoire of Sticky, Sweet & Spicy Wings, Gooey BBQ Wings, and Hot Buffalo Style Wings, we now have Crispy Southern Fried Hot Wings to add to your party fare! If you don't have a deep fryer, you need one if only for these deep fried wings - though you'll use it for many more things. These fried wings are crunchy and crispy and have a nice spicy kick but believe it or not, despite all the peppers, not over-powering. I think that you will love these!

A blend of mayonnaise, sour cream, horseradish, chili sauce and Cajun seasoning, to use as a dipper, a spread on sandwiches such as my fabulous roast beef sliders, or as a wing dipper.

Sour Cream Horseradish Sauce

I developed this sauce specifically to serve with my Roast Beef Sliders, made from a 3 Envelope and Picante Slow Cooker Pot Roast, but it is equally as delicious on a fried egg BLT sandwich, a turkey club, classic patty melts, or really any sandwich made with deli meats. It really makes that sandwich pop y'all! It's also great as a dipping sauce for hot wings. Not overly hot, but you can certainly bump up the heat to your own taste.

Chorizo sausage gravy is a change of pace from the usual. Doesn't that just look yummy?

I make my sausage gravy with Jimmy Dean bulk sausage - the kind that comes in the chubby roll. It's the best bulk sausage in the South, in my little ole humble Southern opinion. That pretty orangish-red color in that picture up there is a result of the Mexican chorizo I used this time. You won't have that color with the regular Jimmy Dean sausage.

Today, however, I had some Mexican chorizo sausages in the freezer, so thought I would use those instead. Now I really love my Jimmy Dean, but I gotta say, with some hot from the oven biscuits, whether homemade, from a mix, or even from the freezer (yes! biscuits freeze wonderfully!), this shore 'nuf was delicious!

Now, before we start ... Mexican chorizo sausage is a raw sausage that is stuffed in casings. Spanish chorizo and Portugese chorizo are cured sausages - more like the smoked sausages we are all familiar with. So if you want to try this version with the chorizo, be sure to look for the Mexican variety.

So let's get started!

First, you want to remove the casings from the sausage. I shoulda took a pic of that, but I didn't. I know... I know... I need to do better at gathering the Cast of Characters at the beginning for a photo shoot, but honestly, sometimes I don't know I'm gonna do a tutorial when I first start out with cookin' somethin', but I promise I'll start trying to do better with that on down the line when I do a tutorial.

What I do is just run a knife along the backside of the sausage and peel the casing away so that you just have the bulk sausage left like this.

Now while I'm browning that sausage instead of trying to break the meat up with a spoon which I find to be inefficient and way too clumsy, I like to use this nifty little old fashioned potato masher because it makes an easy job of crumbling up the meat.

See what a terrific job it does? (By the way this works great when you need to mash up tomatoes in a skillet or pot too ... but I digress...)

Now, remove the sausage with a slotted spoon and set it aside. Add either bacon fat or canola oil to the pan drippings so that you have 1/2 cup of fat in the pan. What you are doing is making a blond roux. Heat the oil to medium and start working in the flour.

Stir the flour into the oil, scraping up the sausage bits in the bottom of the skillet. Cook this, stirring continuously, until the flour is well incorporated into the oil. Cook and stir for 5 minutes to cook the flour.

Slowly incorporate the milk and let it come to a boil. Start with about 2 cups and add more later as needed to get the consistency you prefer.

Add freshly ground pepper.

Return the sausage to the pan and stir together. Taste and add salt if needed. When you use the bulk pork sausage, you will retain the blond color of the gravy.

Since I used the Mexican chorizo sausage, it created the same lovely red tint to the gravy.

Brown the sausage in a pan, breaking up and crumbling. Follow this tip to make the job much easier!

Once the meat is fully browned, scoop it out with a slotted spoon, reserving any drippings. Now you are going to make a blond roux. Add the butter or bacon fat to the skillet and bring the pan up to medium heat. Slowly whisk in the flour, stirring constantly until smooth, cooking at least 5 minutes in order to cook the flour.

Slowly begin whisking in the first twp cups of milk until fully incorporated and mixture begins to bubble. This will provide a fairly thick gravy. Continue whisking in additional milk a little bit at a time, until the gravy reaches the desired consistency.

Grind some pepper directly into the gravy, salt to taste, return the sausage to the pan and stir to mix. Serve over hot, split biscuits.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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